recipe: heirloom tomato & roasted eggplant salad

Here's what you'll need to make this heirloom tomato salad with roasted eggplant, feta and crispy pita chips!

Ingredients:

- 3 cups tomatoes, wedged or chopped into 2 inch sections

- 1 garlic clove, minced

- 2 small eggplant (net 2 cups)

- 1 teaspoon sumac (or lemon zest if you can't find it)

- 1/4 teaspoon cumin

- 1/4 teaspoon chili

- salt and pepper

- 1 pita, cut into 1-2 inch pieces

- 1/4 cup basil, chiffonade

- 2 tablespoons mint, chopped

- balsamic vinegar

- 1/2 cup olive oil, plus more for garnish

- 1 cup feta, cut into 1/2 inch cubes

Serves 4-6Directions:

Place the tomatoes in a large bowl and sprinkle with garlic, salt and pepper.

Preheat oven to
375 F. Slice the eggplant into 1 inch thick slices. Drizzle with half
of the olive oil and sprinkle with salt, pepper, sumac, chili and
cumin. Drizzle the pita with the remaining olive oil and some salt and
pepper. Cook both in the oven for 15 minutes. Flip the eggplant
and cook for another 10 minutes until the pita is golden brown and the
eggplant is tender.

Chop the
eggplant into 1 inch sections and add to the tomatoes. Add the herbs,
drizzle with olive oil and balsamic, and sprinkle with a little more
salt and pepper. Stir to combine and then add the pita and feta,
stirring a couple of times to combine.